Tuesday, May 03, 2016

Mugged: King's Row Coffee

No one tastes in a vacuum. Naturally I'm not speaking of feasts within appliances, but the simple truth that flavor often is compounded by our prior meals and/or environment. This concept happens to be a founding principle to the coffees at King's Row Coffee.

Operating on the knowledge that we drink coffee with different foods and in different atmospheres, KRC has built several coffee blends to maximize the likelihood of their customers brewing the right cup for the right occasion. Curious to the prospect of this approach, they sent me out their Bonbon blend, a coffee they recommend to be paired with sweet, sugary items.

Sampling the coffee via pourover, french press and siphon, I set to work. The pourover delivered notes of chocolate, melon, honey, milk, cashew and cookie dough in a medium body. The french press radiated a sweet and slightly spicy brew of chocolate, cream, cookie dough, fig, spinach, cashew and a touch of pepper. The siphon sang of chocolate, sweet wheat, cherry, fig, cashew and brown sugar, proving sweet and smooth. And while the above concoctions described were sampled without the aid of sweets, I did brew a batch or two extra to try with sweet breakfast items as well as a couple desserts; overall the coffee did a great job in complimenting the confections.

Thus, while I'm not necessarily sold on the complete approach to King's Row roasting and blending, I did enjoy their Bonbon blend as a sweet, full-bodied coffee that delivered on its promise to compliment my sugar intake. Whether you're curious or looking for a coffee suited to your climate, try out King's Row Coffee.

note: coffee was provided free of charge and the above review is objective feedback.